Warm the hearts and tummies of your family on a brisk autumn day, and welcome the season with this hearty sweet potato and maple bacon soup recipe. Bring everyone to the table with the smells of autumn, bacon, and cinnamon. The bright orange color will remind you of pumpkins and the turning leaves.
- 4 strips of bacon
- 2 tablespoons of maple syrup
- 1 tablespoon of butter
- ½ of a yellow onion, diced
- 2 pounds of sweet potato
- ¼ tablespoon of cinnamon
- ¼ teaspoon of nutmeg
- 1/8 teaspoon of cayenne pepper
- salt and pepper to taste
- 3 cups of chicken broth
- Optional: heavy cream, pumpkin seeds, cinnamon
Fully cook the bacon until crisp, and let cool. Brush syrup onto both sides of bacon. Bake for 3-5 minutes @400 degrees. Chop the bacon into bits and set aside.
Peel, wash, and cut sweet potatoes into small pieces. Melt the butter in a large pot, and add the diced onion. Cook the onions until fragrant. Next, add sweet potatoes, chicken broth, and spices. Cover the pot and bring soup to a boil. Reduce heat to a simmer for 15-20 minutes or until the sweet potatoes have softened. Lastly, stir in 2 tablespoons of maple syrup.
Spoon the soup into a blender and blend until smooth. Garnish with heavy cream, maple bacon, pumpkin seeds, and a sprinkle of cinnamon.